Curried Chickpeas
Prep Time
15 minutes
Prep Notes
Cooking Time
20 minutes
Yields
4 servings
Ingredients
2 tablespoons olive oil
1 small onion, chopped
3 cloves of garlic, minced
1/2 cup water
1 tablespoon fresh ginger root, minced
1 tablespoon cumin
1 tablespoon coriander
2 teaspoons turmeric
1 teaspoon chili powder
1 bay leaf
19 oz. can of chick peas, drained and rinsed
28 oz. can of whole tomatoes, chopped
head of cauliflower, chopped and steamed until tender
1/2 cup light coconut milk
salt and pepper to taste
Directions
- Saute onion until translucent in oil in a large saute pan.
- Add garlic, ginger, and tomato and cook for 2-3 minutes.
- Add water, spices, and bay leaf to the pan and mix well.
- Add chick peas to pan. Bring it to a boil, then lower the heat and simmer forabout 10 minutes. Remove the bay leaf.
- Add the cauliflower and light coconut milk and mix thoroughly. Add salt and pepper to taste.
- Serve over zucchini noodles, caulk-rice, or quinoa.
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